Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals.
Green Lentil Soup with Spinach and Coconut Milk
Jean from Smith & Truslow
8
20 minutes
1 hours
Indian
Soups
This green lentil soup with spinach and coconut milk is deceptively satisfying. Hearty lentils simmer with onion, carrots and celery in a golden broth seasoned with our organic turmeric, thyme, coriander and a touch of cayenne, plus warm notes of cardamom, cinnamon, clove and nutmeg. Fresh spinach and creamy coconut milk go in at the end. Vegan, gluten-free and even better the next day.
Ingredients
- 3 tablespoons coconut oil
- 1 large onion, minced onions
- 3 garlic cloves, minced
- 2 celery stalks, minced
- 2 carrots, peeled and minced
- 1½ teaspoons organic thyme
- 2 teaspoons organic turmeric
- ¼ teaspoon organic ground coriander
- ½ teaspoon organic cayenne
- 4 – 5 cups vegetable stock
- 1½ cups green lentils, rinsed
- 2 cups chopped fresh spinach
- 1 cup coconut milk
- 1/4 teaspoon Organic Ground Cardamom
- ½ teaspoon organic ground cinnamon
- ⅛ teaspoon organic ground cloves
- ¼ teaspoon organic ground nutmeg
- fresh organic ground black pepper to taste
- 1 1/2 teaspoons salt, or to taste
- more water if needed
Directions
- Melt the coconut oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes.
- Add the garlic, celery and carrots and sauté for 5 more minutes.
- Reduce the heat to medium and add the thyme, turmeric, coriander, cayenne, cardamom, cinnamon, cloves and nutmeg. Stir for 1-2 minutes until fragrant.
- Add the vegetable stock and lentils. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, until the lentils are tender. Add water if the soup gets too thick.
- Stir in the coconut milk, salt and pepper and heat through. Add the spinach and cook just until wilted, 2-3 minutes.
